Candy Corn Halloween Veggie Pizza
This easy candy corn veggie pizza recipe with be a Halloween hit! Perfect for Halloween parties or a fun Halloween dinner.
Ingredients
- 2 cans Pillsbury crescent rolls (regular size) or dough sheets
- 1 package (8 oz) cream cheese, softened Allow to warm to room temperature or place in the microwave for 15-20 seconds to soften
- 1/2 cup sour cream
- 3-4 tbsp. ranch seasoning Alternatively, you can also use other seasonings such as vegetable seasoning, dill, rosemary, or basil.
- 3/4 cup cauliflower, finely chopped
- 2 carrots, finely chopped or shredded
- 1 yellow pepper, finely chopped
Instructions
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Pre-heat the oven to 375F.
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Combine the dough from both packages into a ball. On a lightly floured surface, press it out into a circle {approximately 11.5 inch diameter}. Ensure the thickness is uniform.
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Bake on a pizza stone or flat baking sheet for approximately 10 minutes until golden brown. If the pastry is puffing up too much, you can poke it with a fork a few times mid-baking. Allow to cool. {NOTE: If the edges are uneven, you can form into a nice circle by placing a plate over top and trimming off the excess dough with a knife.}
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In a small bowl, mix the cream cheese, sour cream and ranch seasoning until well combined and smooth. Spread evenly over the cooled crust.
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Add a circle of cauliflower in the middle of the pizza. {NOTE: To get an even placement, lightly press a large glass turned upside down {or other circular object that is about 4 inch in diameter} into the cream cheese spread in the center of the pizza crust}.
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Add a ring of the chopped carrots around the cauliflower and follow with a ring of the yellow peppers around the outside. Cut into slices with a pizza cutter. {Anywhere from 8 to 16 slices works well depending on how big you would like the pieces.}
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While you can serve this immediately, I prefer it chilled. Cover with Saran wrap and refrigerate for 1-2 hours prior to serving.